호화 고구마 가루 첨가 간편식용 쌀죽의 품질 특성

Abstract

Purpose: This study aimed to investigate the effect of gelatinized sweet potato powder as a replacement for freeze-dried cooked rice, on the physicochemical properties and acceptability of porridge. Methods: Sweet potato powder (SP) was used to substitute 0%, 15%, 30%, and 45% of freeze-dried cooked rice in the manufacture of porridge, and the resultant samples were designated SP-0, SP-15, SP-30, and SP-45 respectively. The color values, sugar concentration, viscosity, spreadability of the porridge were measured, and the sensory evaluation was done. Results: The redness (a), yellowness (b), sugar concentration, and the spreadability of the porridge increased as the substitution amount of the SP increased (p<0.001). However, the viscosity of the porridge showed the reverse trend. The acceptance test showed that the SP-30 and SP-45 groups had significantly higher results for all acceptance attributes compared to the other groups. According to the results of the intensity measurement of sensory properties, the SP-30 and SP-45 groups showed stronger intensities for yellowness, spreadability, sweet pumpkin aroma, sweet potato aroma, sweet pumpkin taste, sweet potato taste, sweet taste, aftertaste, and moistness than the other groups. Conclusion: The acceptance test found that the sample group with 30% or 45% of SP had significantly higher acceptance attributes than the sample group without SP, which suggests the possibility of developing a convenient porridge with SP.